Happy Easter to everyone!
Hope your day is a good one.
The Purcell Register will be closed on Friday, April 15, in observance of Good Friday.
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Happy birthday to Kerry Wilhoit, Rhonda Thomas, Kelly Nemecek, Courtney Boudreaux, Katie Adams, Coralee Castle, Ryan Umber, Faith Bay, Eleno Orquiz, Kate Richardson, Heather Brown, Shawn Tompkins, Everett Gardner, Tim Shannon, Charlotte Holleman, Michelle Williams, Concepcion Aguinaga, Daniel Calixto, Michele Jones, Jacquelyn Smith, Jeni Suarez, Ana Franco, Saul G. Ibarra, Rosetta Genson and Amber Zuech Hines.
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The Heart of Oklahoma Kiwanis Annual Easter Egg Hunt will be held Saturday, April 16, at the Purcell Lake Weaver Pavilion, 1400 Chandler Road.
Each age group will have their own hunt and prizes. Age groups include 0-2, 3-5, 6-8 and 9-12.
The Easter Bunny will be available for pictures.
The hunt begins at 9 a.m. sharp.
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The Purcell Public School Foundation will hold an open meeting for the public Thursday, April 28, at 12 noon.
The meeting will be held in the Administration Building multi-purpose room in the building that formerly housed Purcell Intermediate School, behind the library.
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Lexington 89er’s Day will be held from 5-9 p.m. on Friday, April 22, and from 10 a.m. to 6 p.m. on Saturday, April 23.
There will be amusement rides, a parade, car show, food, entertainment and much more!
For any questions email lexchamberok@gmail.com.
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The PLS Reads Book Discussion will meet from 6-7 p.m. Tuesday, May 10.
The Music of Bees by Eileen Garvin will be discussed.
Join Cover to Cover Book Club and guest scholar Dr. James Hung to discuss our first PLS Reads book of 2022.
This is a virtual program and registration is required by calling 405-527-5546 or online at pioneerlibrarysystem.org.
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This is a favorite and must have for any holiday meal at my house.
Buffet Potatoes
2 lbs. frozen hash brown potatoes
1/2 cup melted margarine
1 tsp. salt
1/4 tsp. pepper
1 can undiluted cream of chicken soup
2 cups grated cheddar cheese
1/2 cup chopped onion
2 cups sour cream
2 cups crushed corn flakes mixed with 1/4 cup melted margarine
Heat oven to 350°.
Thaw potatoes. Combine with rest of ingredients except corn flakes.
Sprinkle buttered corn flakes on top in large flat pyrex dish.
Bake 30-45 minutes or until bubbly.
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